Roti / Indian Bread

   Roti or Indian Bread is a flat bread made of whole wheat flour.It is a staple food in most of the North Indian States.I wasn't a big Roti lover till i got married.Anand(H) is a big fan of Roti n Dal.I cannot forget the first time i saw him eat Roti with Dal,which tasted so bland to me.Those are moments when you realize people have so different tastes in life yet can live together under the same roof.So i buckled myself up to make Rotis every day for dinner to impress him:-).Except for the strange shapes of different countries, my Rotis were soft and good to eat.I used to take pride when H relishes every bite of it(but should mention,he still relishes anything and everything i cook…..he is sweet that way).Because he thought they were my first attempts.But then he dint know i already have experience in making,not-so-perfect but good Rotis.
   
   When i was in Hyderabad for my Masters Degree’s Project work for a year with my room-mates,we took turns to cook dinner every night.When i had my turn for the first time, i still don't understand why, but i made Rotis with Chole Masala without knowing how to make them.My roomies look at me as someone who excels in almost everything and obviously i dint want to lose that:-).We dint have a recipe book or internet at our place…..so it turned out to be a real life experience which i will never forget.I added a little warm milk and a spoon of ghee thinking it might enhance the taste(which eventually did).I forgot adding salt and did a trick of mixing salt in  a spoon of water later and mixing in with the dough to only find it watery.So i had to pile up more flour to compensate the water.And to my surprise….it turned out to be the best Rotis that we ran out of them.You should had looked at how relieved i was that day.It was like appearing for an important exam and i had score it.So later on, everytime when it was my turn i was asked to make rotis…..hehehe.End of the day,It is all about confidently taking up a challenge and most importantly listening to your instincts:-).





While i was working in Chennai,i learnt to make the perfect round rotis from my friend Jyothi,who is an awesome cook and a wonderful person at heart.We were flatmates and still good friends.She taught me the most simplest and the most effective way using the rim of a tiffin box to cut round rotis from already laid flat dough:-).But Jo,i now make round rotis,if not like you,but atleast something near round by rolling the dough:-).

Ingredients:

Wheat flour – 5 cups ( makes around 10 normal sized rotis)

Salt – as required

Water – as required(probably 3/4 of a cup)

Cooking oil – 2 tbsp

Warm milk – 2 tsp(optional…i dint use it now)

Ghee – 1 tsp(optional)

Preparation:

1.Mix flour with salt ,warm milk,ghee and a 1 tbsp of cooking oil

2.Add a handful of water and start kneading the dough.As you finish if you feel the dough needs more water dont hesitate to add more at every stage.The mix might look a little watery at first,but the more you knead it will turn out to be good.

3.Add the remaining 1tbsp of cooking oil when you feel the dough is quiet sticky and knead again.The more you knead,the softer your Rotis will turn out to be.

4.After a while,you will notice no dough sticking to your hand and the sides of the vessel.That is when you are done.I throw the dough into the vessel taking the dough in my hand a few centimetres high from the vessel (just like bouncing a basket ball on the ground :-)).Saves lot of energy while kneading:-).

 

5.The right consistency of dough that yields soft Rotis should be not be too tight when you poke it with your finger.Your finger should easily get through.

6.Take a bit sized dough in your hand and roll it between your palms into a ball.

7.Using your palm press the ball of dough a little flat

8.Dust both sides of the dough using flour just to make sure the dough doesn't stick to the rolling pin while rolling it out and thus gives a smooth roll.

9.Start rolling from the centre and start giving slight pressure towards the outside on the sides.Keep rolling to smooth out the dough and make it flat.The round shape comes in a few trials and practices.Do not give up..some day you will get it:-).

10.On a hot Tawa,place the flattened dough and wait for few air bubbles to appear on the upper surface.Once you notice then,coat a little oil across the Roti and flip the side.

11.Again apply a light coat of oil on this side and you will find the roti puffing up.As soon as you spot few golden brown dots on each side,you can take it out of the pan.

Serve rotis with any side dish.They even go well with some curd,pickle and green salad.

We had them with Keema Mattar :-)

Tips:
#You can cook the rotis without oil and make them into phulkas if u have a gas burner.
Once air bubbles start appearing on one side pick the roti with a tong and place it directly on a gas burner set on low flame,the raw side on top of the burner.Once it puffs,flip.And take it out.They are much fluffier than rotis.(you have to be really quick to not let let the flames burn the phulka)

Happy Roti-ing ;-)!

Guten Appetit!

Meen Varuval / Fish Fry

Meen Varuval or Fish Fry goes well as a wonder side dish for Meen Kuzhambu / Fish Curry with steamed rice.Especially on a Rainy day,i love the aroma of frying fish filling the house.

Amma used to fry fish fresh every wednesday evenings ,while i return from school and i could smell them right at the gate(Thanks to her for making an effort to serve us hot n healthy food,though she was a full time working woman).I come in with a big smile on my face asking her if it is really fish just not to get disappointed if there is none:-).We usually talk every evening sharing about our day at school and college(mom was an English Professor and worked in a college) while she fries the fishes.She then sits down with a plate of meen kuzhambu and meen varuval to feed me(....i just love that:)).Even after getting married,whenever i go back with my little one to visit my parents,mom will have fish kuzhambu n fry cooked at home:-).She is the best in everything she does!

I usually prefer fish to be deep fried in oil.But having turned a little health conscious recently,im getting used to Tawa fry which consumes less oil.Practically,steamed fish is the best if you are very conscious about your health.

Fishes good for fry - Tilapia(Neimeen),Pomfret(vavval),Barracuda(Sheela),Red Snapper(Sankara),King fish(Vanjiram).I used Tilapia coz that was the one left in the market.Fish fry can be prepared in 2 ways.The first one is simple with lesser ingredients.And the other one uses a special Masala Paste.I used the second method.

Method 1:
Fish - 10 to 12 pieces
Red Chili Powder - 5 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Fish Fry Masala(Sakthi/Aachi) - 3 tsp (if you don't have one, use Sambar Powder)
Ginger Garlic Paste - 1 tbsp
Lemon juice - 1 tsp
Oil - 3 tbsp(for frying)

Method 2:
Masala Paste under 'To Grind' Label - 1.5 tbsp

Fish - 10 to 12 pieces
Red Chili Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Fish Fry Masala(Sakthi/Aachi) - 1 tsp (if you don't have one, use Sambar Powder)
Ginger Garlic Paste - 1 tsp
Lemon juice - 1 tsp
Oil - 3 tbsp(for frying)

Preparation:
1.Mix all the ingredients, except for fish and oil ,in the above list with  little water to make it into a smooth paste(there is no need to add water for the mix in Method 2 as the Masala Paste already has water)
2.Coat this paste evenly on each piece.

3.Refrigerate this mixture for atleast 2 hours(otherwise the masala might not stick to the fish while frying them)
4.In a flat bottom pan,pour oil and let it get heated for a while(when you place a piece of fish...you should hear a sizzle)
5.Place 3 pieces on the pan depending on the size of your pan.Let the fish fry for 1 minute.Flip the sides of the fish and pour a drop of oil on the side.let this cook for 2 mins.Again flip the side and pour a drop of oil on the side and let it cook.

6.When the pieces have turned their colors to golden brown,you are done(if you are not sure,cut the fish and if you can easily cut thru then your fish has completely cooked) 

Serve fresh and Hot!!!

Goes well with Tomato Sauce as an appetizer!

Madurai Meen Kuzhambu / Fish Curry

 If someone comes over and (dares enough to:-))asks me what is it that turns me ON,i would straight away without a second thought will say 'Meen Kuzhambu' :-).It has been my 'Taraka Mantra' ever since i was a kid.It has been my all time favourites.I would trade anything in this world for that one...okay not one may be....atleast 20-30 urundais(rice balls mixed with fish curry).

Relishing this elixir was a family event at home.I remember sitting down just outside the kitchen in a big round as a family,right from kids to adults, to get one big mouthful of meen kuzhambu from my grandmother for every round.I had always fought for the seat right next to her so that i would get the first urundai. And I would pray so hard that i should get the largest ones.....selfish huh....oh come'on i was only a kid.Well,i should admit,given a chance now,i will pray for the same ;-)....

Turning back,I remember my brothers and i sitting together for the event, when we were in our teens.Each one of them secretly counted the number of rice balls i ate and bet on me if i would take one more of them after I'm full.I win ....at the cost of a tummy ache:-).Those were wonderful memories sure to be treasured for a lifetime.

I can write about this all day.But to serve the purpose of this post,Let us get to the recipe of this wonder kuzhambu now.While cooking fish,one should be very careful to wash it properly. Atleast wash 2 to 3 times under running water and make sure to take out all the waste which might give a foul smell to the curry.I remember my mother cleaning the fish pieces for quiet some time and then adding a little turmeric powder and rock salt immediately to them to take the smell away.
I used Tilapia(Neyimeen) which i get in US.But there are few many other fishes that can be used for gravy like Red Snapper(Sankara), Butterfish(Viraal), Catfish(Keluthi).Feel free to correct me if im wrong.

Ingredients:
Fish - 250 gms(i use very few pieces for gravy as everybody here loves fry)
Shallots/Small onions - 10 to 15
Tomato - 1 medium
Garlic pods - 5
Turmeric powder - 1/4 tsp
Red Chilli powder - 2 tsp
Coriander powder - 1.5 tsp
Fish curry powder - 1 tsp(optional/if u dont have this...just add any sambar powder)
Salt - as required
Oil - 3 tbsp (preferably gingeley oil)

To grind:(Masala Paste)
Cumin seeds - 1/2 tsp
Pepper(whole) - 1/2 tsp
Red Chili powder - 1/2 tsp or Red chillies - 2
Coriander powder - 1/2 tsp or Coriander seeds - 1/2 tsp
Shallots - 5
Garlic - 3
#Grind the above with a little water to make it into a fine paste

To season:
Fenugreek seeds/powder - 1/4 tsp
Mustard seeds+Urud Dal - 1/4 tsp
Thaalippu Vadagam - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - 1/2 sprig(reserve the other half of the sprig for later)

Marinating Fish:
Cut fish to desired pieces and Add a little Turmeric powder, Chili powder and Salt to the fish pieces and marinate them in the refrigirator for half an hour before cooking

Making Fish Masala Mix:
In one and a half glass of water,add 1 tsp red chili powder,1 tsp of coriander powder, the tamarind extract with a little salt.Taste and check for the balance.

Preparation:
1.In a kadai,add oil.Once it heats up,add the ingredients in 'To Season' one after another making sure not to burn them.
2.Add garlic pods and saute them for a minute
3.Add cut shallots and fry till translucent.Add a little salt to speed up the frying process

4.Add turmeric powder,1 tsp of red chili powder,1/2 tsp of coriander powder and 1 tsp fish curry powder
5.Add the ground paste and fry till the rw smell drifts away.Then add tomato and saute till the oil oozes out at the ends.

6.Now pour the Fish Masala Mix into the kadai and bring it to a boil or to your desired consistency(i neither like it too thick nor too thin.i just wait until oil comes out at the rim)

7.After you are satisfied with the consistency of the fish curry,add the second half of the curry leaves along with the fish pieces to the gravy
8.Fish takes very little time to get cooked.So make sure you dont cook for too long and break them.Finally garnish with some coriander leaves which is optional

Sooper Dooper...yummy tummy meen kuzhambu is ready for the table.Serve it with hot rice,soft idlis or appams.They taste divine with anything u can name:-).My most favourite combination is steamed rice and Meen Varuval / Fish Fry.

Tips
#While grinding,you can roast the ingredients in a little oil.This gives a different flavor all together
#Do not use coconut as the sweetness spoils the tangyness and the heat of the curry(but the kerala fish curry never goes without coconut milk)
#The longer time you allow the mixture to boil till you see traces of oil coming out before dropping the raw pieces of fish,the better would be your gravy
#As a matter of fact,i love my curry with some tender green brinjal in it.I got this from my family and i guess this has to do something with the S'porean style as i heard my mother encountered pieces of ladys finger in fish curry when my brother n family invited her recently.

Happy dining!
Guten Appetit!

Mutton Kuzhambu / Gravy / Curry

      Mutton hasn't been my favourite ever since childhood .I would rather choose chicken or fish.But on the day of Diwali, it was always an exception:-).
     Waking up early to the sound of the crackers, standing in a line with sibling for nallennai(gingely oil) to be poured on the head,having a quick shower to display the new dress to everyone across the street n last comes my favourite part.......getting lost in the spicy aroma of mutton and chicken kuzhambu cooking in the kitchen.I eagerly wait with my plates to dig into the soft idlis n the crispy dosas served with a dash of both kuzhambus, altering them for every mouthful.Im lost for a second as I write this post;-).To me.....Diwalis can go without crackers but not the most brilliant combination of the perfect breakfast in Madurai.

Mutton Curry with boiled egg,Pepper Rasam,Steamed Rice and Chicken fry

Diwali Rangoli - Self made Design

     It came as a big shock to my husband who sat clueless on our thalai diwali at madurai to see meat on the table for breakfast:-).And the hilarious part of it is that he had always thought idli n dosa are only to be had with sambar n chutney.....how sad n boring!!!I said 'Dude, u have missed out the actual picture of Madurai'.So now after 5 years of marriage my adventurous young man has learnt to enjoy the day ;-).Kudos to me :-).
     After trying few recipes i stumbled upon Solai Aachi's blog for this recipe:
http://solaiachiskitchen.blogspot.com/2008/07/chettinad-mutton-kuzhambu-or-chettinad.html
She is an authentic chettinad cook.I made few variations based on how my family's taste buds are.It was the most yummiest mutton curry i have had in years.Thanks to her for sharing the secrets of the most wanted recipe of mutton lovers!!!:-)

Now letz dig into the gravy:

Ingredients:
Mutton - 1/2 kg
Shallots/Small Onion - 15-20 (shallots give a nice flavor...but if u don't find them...use 1 big onion )
Tomato - 1 big
Ginger Garlic paste- 1.5 tsp
Garlic - 7 pods
Turmeric Powder - a pinch
Salt - as required
Oil - 2 tbsp

To Grind:

Table1:(Dry Masala Powder)
Coriander seeds - 2 tbsp

Fennel seeds - 1 tbsp

Cumin seeds - 1 tbsp

Red chilies - 5

Cinnamon - 1

Clove-2

Table2:(Cashew-Coconut Paste)

Cashew - 5

Coconut(Grated) - 2 tbsp

Fennel Seeds - 1 tspn

To season:

Fennel seeds-1 tsp

Green Chilly - 1

Bay leaf-1
Cinnamon-1
Clove-2
Star Anise - 1

curry leaf - 1 sprig

Preparation:

1.Cut mutton,Shallots,Tomato,Garlic into pieces you desire.Dry roast and grind the Masala Powder under Table1 and keep aside.Grind the ingredients under Table2 to a smooth paste.
2.In a pressure cooker,pour oil and add the ingredients from 'To Season' one after another.Make sure you don't burn them.
3.Next add shallots,saute for few minutes by adding little salt over it till they turn translucent.
4.Now add ginger-garlic paste and saute till few seconds till the raw smell goes off.
5.Add cut tomato and saute till the oil oozes out.Right after that,add the mutton pieces with turmeric powder.Wait till water  oozes out from mutton.
6.Now add the Dry Masala Powder.Fry for a minute and then add 3 cups of water.Add some salt and close the cooker.After the first whistle,reduce the flame to less than medium and cook for 15-17 minutes without any whistles further(this is where i always had made mistakes earlier.....thanks to Raji Anni for sharing this secret.The mutton cooks perfectly this way).
7.Wait till the pressure releases.As soon the cooker calms....open the lid and add the Cashew-Coconut Paste.Mix well.
8.Check for salt and desired consistency.Bring the gravy to a boil.

The most wanted Palate Teaser is ready to be served.It goes well with hot idlis,soft dosas,steaming rice or fluffy phulkas.The best combo would be a parotta;).
I made it for rotis.So the display has a combo of salads.
Happy Cooking!
Guten Appetit!!!

Tips:
#I like adding Nallennai/Gingely Oil to cook this gravy.It gives a peculiar taste.You can use sunflower oil if you don't like the smell of gingely oil in your gravy.

#I added 1tbsp of Coriander Powder at stage 8 before bringing the gravy to a boil ,as i wanted a little more  punch of Masala to the gravy.You can skip this if you are satisfied with your taste.

#Try adding Boiled Eggs and Cooked Potatoes at the end(Indian-Singaporean Style).They give a different taste all together when paired with white rice.

#Have the gravy the next day with dosai.Trust me....it tastes even better:-)!!!

Mutton Curry with boiled egg,Pepper Rasam,Steamed Rice and Chicken fry

Gobi/Cauliflower Manchurian Gravy

     Manchurian is a popular Indo-Chinese dish.It is a blend of Chinese sauces with Indian spices.
   I have been trying to attempt to prepare a chinese dish all by myself from a very long time.But everytime i wouldn't have one sauce or the other.Then i made sure i had everything ready a week ahead and finally gave it a try.And surprise....:-)...it came out so well!!!!Making Manchurian balls with a number of veggies is quite time consuming.So i ended up trying it out with Cauliflower.It was a big hit in the family.I paired it with a chinese veggie fried rice(the recipe for which will be soon posted).Trust me....it was mindblowing :-).

   
    Chinese food usually contains MSG which are found to stimulate pancreas to produce insulin when there doesn't even have to be carbohydrates in the food for that insulin to act on.So i usually avoid using them at home for a healthier version.

Benefits of Cauliflower:

- Cauliflower is a very good source of vitamin C and manganese, which are both powerful antioxidants which in turn    reduce your risk for diseases like cardiovascular diseases and cancer.

- Cauliflower also contains high amounts of vitamin K and omega-3 fatty acids, which help decrease inflammation-mediated diseases such as arthritis, obesity, diabetes mellitus, inflammatory bowel disease and ulcerative colitis.
- Cauliflower contains a substance called glucoraphin, with which our stomach is not prone to the bacterium helicobacter pylori, thereby reducing your risk for stomach ulcer and cancer.

Ingredients

Cauliflower Fritters:(List 1)

20 medium sized Cauliflower-Florets
1 cup Maida(depending on how big the florets are)
2 tbsp Corn Flour
2 tsp Ginger Garlic Paste
1/2 tbsp Soya Sauce
Red chilli powder(acc to taste)
Salt to taste
Oil for deep frying

Manchurian sauce:(List 2)

1 tbsp vegetable oil
5-6 Cloves Garlic, finely chopped
2-3 green chilles finely chopped
2 tbsp Tomato Ketchup 
1/2 tbsp green chilli sauce
2 tbsp Soy sauce
1/2 tsp black/white pepper powder
1 tsp sugar
4 green onions/spring onions (finely chopped both white and green)
1 tbsp corn flour (mixed in little water)

Preparation

To make Cauliflower Fritters:

1.Take a blow and mix all the ingredients (Under List 1) slowly add water to make a batter
2.Heat oil in a deep pan or kadai , dip the cauliflower pieces in the batter completely and fry them until light brown, remove and drain the excess oil on a paper towel.

To prepare Sauce:

1.Heat oil in a wok.
2.Add chopped garlic, spring onions (white) and green chillies and fry them until they start to turn brown. 
3.Add Soy sauce,then add green chilli sauce and then finally tomato ketchup and cook for 2-3 minutes. 
3.Now add the corn flour paste and mix well (without lumps). 
4.Finally add fried cauliflower fitters and mix well.

Garnish it with reserved spring onions.Happy Dining :-) !!!

P.S: For a dry version,Do not add corn flour but add diced capsicum and onions after adding the fritters.

Vatral Kuzhambu / Vatha Kulambu / Dried Berry Tamarind Gravy

   Some food always remain dear to your heart....okay.....well.....taste buds:-).One of those foods which brings the authentic Tamil Nadu memories back is Vatral Kuzhambu or simply Vathakuzhambu.Vatral is nothing but sun dried vegetables.I have used Manathakkali Vatral(a form of berry which is known as 'Black Nightshade' in english),Feel free to try this out with any Vatral or veggies like brinjal or drumstick together with the Vatral you choose.

The berry and its leaves hold quite some medicinal values:

*can treat digestive disorders

*has proven to be effective on Asthma patients

*treats stomach ulcers

  Now let us move on to the recipe.Thanks to my 2 year old son for sleeping a little longer(which is very unusual for a busy bee like him) and giving me some extra time to try out this after a long time:-).

Ingredients:

Shallots/small onions - 6 to 7 in no.

Garlic - 5 pods

Manathakkali Vatral - 1 tbsp

Tomato - 1 small

Tamarind - lemon sized ball / Tamarind paste - 1 1/2 tsp (adjust according to your taste)

Coriander Powder - 2 tsp

Red Chilli Powder - 1 1/2 tsp

Turmeric Powder - 1/2 tsp

Sakthi Vathal Kuzhambu Powder - 1 tsp (or any Sambar Powder - 1 tsp)

Rice flour - 1 tsp

Fenugreek powder - 1 tsp (or fenugreek seeds will also do) 

Curry leaves - 1 sprig

Sesame oil (nallennai) - 5 tsp 

Preparation:

1.Heat oil in a kadai and add fenugreek powder(or seeds) as soon as the oil gets hot(Make sure not to burn the fenugreek powder as it might give a bitter taste)

2.Add garlic pods and fry for 2 minutes

3.Then add shallots and fry for another 2-3 minutes till the onions turn translucent

4.Add half of the curry leaves now

5.Add tomato along with turmeric,coriander,red chilli,vathal kuzhambu(or sambar) powder and fry till the raw smell goes off.

6.Let oil ooze out and mash the tomato well with a spatula.

7.Now add the tamarind paste and add 2 cups of water to this.Let this come to a boil.Simmer

8.Finally pour 2 tsps of water to the rice flour to make a paste of it and then add it to the kuzhambu.Mix the kuzhambu with a spatula and you will notice the kuzhambu thickening a little.

9.Add rest of the curry leaves along with 1 tbsp of sesame oil and let this thicken for some more time.

Your vatral kuzhambu is now ready.Savor with steamed rice and appalam :-)

Tastes heavenly ;-)!!!

Happy Lunching!!!

Ennai Kathirikai Kuzhambu / Egg plant Gravy South Indian style

 This is a south indian delight.I have craved for this Kuzhambu everytime  I see hot steaming rice infront of me.I have always been a big fan of eggplants.Guess it came down from my dad. I don’t remember a week where we don’t have this  kuzhambu at home when I was a kid.It goes well with any subtle veggie like bottleguard or even potato chips or a hot yummy scrambled egg,which is my fav :-).

 

Here is a modified recipe of my mom’s Kathirikai Kuzhambu.

Ingredients:

8 – small brinjals

2 tbsp – tamarind paste

5 tbsp -  sesame / gingelly oil

1 tsp salt

To Grind:

1 tbsp - oil

1 tsp -  asafoetida

5 - dried red chillies (you can add 2 or 3 more if you like it hot)

2 tbsp - coriander seeds

1 1/2 tbsp - chana dal

1 1/2 tbsp - toor dal

1/2 tbsp - urad dal

1/2 tbsp – whole black pepper (you can add more if you like)

3-4 – curry leaves

1 tsp salt

For Tempering:

1/2 tsp – fenugreek seeds/powder (I always prefer using powder)

1 or 2 – garlic,crushed

6 – small onions/shallots

1 sprig curry leaves

Preparation:

1. Heat oil in a kadai and add all ingredients under the list ‘To Grind’ except salt. Fry till they turn golden brown.

2. Remove from heat, keep aside and cool the mixture.Sometime later mix in salt and grind to a powder.

3. Wash the egg plants/brinjals and make criss-cross cuts into them from the top upto the stalks.

4. Stuff the egg plants/brinjals  with enough ground powder and set aside the remaining powder.

5. Heat sesame oil in a kadai and fry the egg plants/brinjals till they become semi-cooked and set them aside.

6. To the above hot oil, add the ingredients for tempering.Add fenugreek powder(make sure you don’t burn them s the oil is already hot,otherwise your gravy will turn bitter), add the garlic,then add the shallots and fry till they become translucent.Then add the curry leaves anf fry for half a minute.

7.Now add the tamarind paste ,enough water for gravy ,the remaining ground powder(you can save a portion if you feel the powder is too much) and finally add salt. Simmer for about 10 mins.

8. Add fried eggplants/brinjals to the above gravy and simmer for another 5 mins.Wait till the oil spreads out.(I like adding a tsp of sesame oil at the end of it.you can also try if you like the smell of it)

9. Serve hot with plain white steaming rice and the universal dish – scrambled egg ;-).

This dish demands a little more work and time than the ny regular Kuzhambu.But trust me guys,it is all worth it when you sit down with a hot plate of rice topped with this kathirikai kuzhambu to spice up a sober n boring afternoon .

Have fun…..Adios!!! J